Monday, March 12, 2012

I wanted something comforting yesterday, and w/o doubting too much i made pumpkin soup for myself... and will make them more often start from today! it was a really satisfying light dinner which has brought me to a wonderful lala land and i danced with a pumpkin head, NIGHTMARE!! (*just kid)...hehe..

I Love You, Pumpkin!!

I love chunky soup with vegie bits, so I....

﻿left some sauteed brown onion to be added in the soup, as well as some mushroom and zucchini...

I topped the soup with few of coriander leaves just because i think orange and green would be so matching... haaaa!

Butternut Pumpkin Soup

Serve 2-3 (depends on how much you love pumpkin soup)

Ingredients:

Half of medium Butternut Pumpkin (approx 1 kg on a halved pumpkin)

1 Brown Onion, diced

2 Garlic cloves, minced

2 cubes Vegetable Stock

1 tbsp Olive Oil

Dash of Pepper

Dash of Nutmeg

Water for boiling (you can adjust the water depends on how creamy you want your Pumpkin Soup to be)*

Mushroom slices (optional)

Zucchini slices (optional)

Coriander leaves for garnish (totally optional)

* i used roughly 750 ml water to simmer my pumpkin

Method:

Peel off the pumpkin skin, cubed

Bring water to boil

Add in pumpkin in a hot boiling water, simmer until pumpkin has turned soft enough

Set aside and cool down

Dice brown onion and mince garlic

Heat up oil in a pan, saute brown onion, garlic until soft, set aside (left some sauteed onion, if you like chunky soup)

Transfer the chilled pumpkin cubes together with the sauteed onion and garlic to a food processor, adjust the water depends on your personal liking, blend to puree

Transfer the pumpkin puree to a pot, boil on a medium low heat, add seasoning (vegetable cubes, pepper and nutmeg) to taste

On the other hand, prepare the zucchini slices by boiling them (optional)

Saute mushroom with the left sauteed brown onion until soft (optional)